K-SEAFOOD RECIPES

Gujeol-pan (Platter of Nine Delicacies)

The term gujeol-pan originally referred to a serving plate separated into nine partitions. This dish evolved from milssam (beef and vegetables wrapped in wheat crepes). Place eight types of vegetables and meat in the outer cells of a nine-partition plate, and place wheat crepes in the center. Wrap vegetables and meat in a wheat crepe and dip it in mustard sauce. This dish is an ideal appetizer because of its colorful appearance and fresh taste.

Cut the beef into fine julienne strips along the grain. Combine the
ingredients of the marinade in a small bowl and add the beef. Marinate
the beef for 10 minutes.

Cut the cucumber into 1½-inch (4-cm) long pieces. Peel the cucumber
into a single, continuous paper-thin sheet while rotating the cucumber;
stop cutting once seeds are reached. Cut the sheet into fine julienne. In
a small bowl, make the brine and soak the cucumber for 10 minutes.
Drain and squeeze out the excess moisture.

Remove heads and tails of the mung bean sprouts.

Cut the carrot into 1½-inch (4-cm) long pieces, and then cut into fine
julienne.

Remove the stems of pyogo mushrooms. Slice them thinly, and then cut
into fine julienne.

To make the batter of crepes, combine the flour and salt in a medium
bowl then whisk water in gradually. Pass the batter through a fine sieve
to remove lumps and set aside.

To make the mustard sauce, mix the prepared mustard paste with
the vinegar, salt and sugar. You could use commercial mustard paste
instead of powder, and mixture of vinegar, sugar and water as well.

In a small bowl, combine all the ingredients for cho-ganjang and mix
well.

Separate egg yolks and egg whites into two bowls and beat them well
with a pinch of salt (How to make jidan garnishes).

Finely chop the pine nuts.

Recipe

Blanch the mung bean sprouts in boiling water for 1 minute and rinse
in cold water directly. Squeeze out the excess water.

Cook the shrimps in boiling water until they turn pink and are cooked
thoroughly. Drain and set aside to cool. Cut the shrimps in half.

Heat sesame oil in a pan. Quickly stir-fry the salted cucumbers.

In another pan, heat sesame oil. Quickly stir-fry separately in order, the
mung bean sprouts, pyogo mushroom, carrot with a pinch of salt.

In another pan, heat the vegetable oil over high heat and stir-fry beef
quickly.

Pan-fry the yolks and whites separately on a lightly greased skillet over
low heat to form very thin sheets. Cut them into 1½-inch (4-cm) long
fine juliennes.

Lightly coat a non-stick skillet with the vegetable oil. Drop the spoonful
of batter onto the pan to make very thin crepes about a 3-inch (8-cm)
diameter. Cook crepes until the edges are opaque. Turn them over and
cook a little more. Let them cool on a tray.

Layer the crepes in the center compartment of serving dish, sprinkling
the powdered pine nut between the layers to prevent the crepes from
sticking together. In each of the eight side compartments place each
cooked vegetable separately, placing the same colors facing each other.

Serve with a small bowl of mustard sauce or cho-ganjang on the side.

To eat, put a little of every ingredients on a crepe with the mustard
sauce or cho-ganjang, and then roll it up.